Japanese Fried Noodles with Sauteed Tofu

This recipe is my own twist on a recipe from The Pioneer Woman and several others (whose sites I didn't bother to note...sorry) and was inspired by my love of the Japanese Noodles at Noodles and Co.

Yeah...not the best photo...anyone have any tips on getting better photos from an I-Pad?

1 pkg. whole wheat spaghetti (I can't for the life of me find udon noodles in our food desert)
1/2 C. soy sauce
2 T. sugar or honey
2 T. rice vinegar
2 T. sesame oil
1 T. chili paste
1 pkg. firm tofu

1) Drain the tofu and cut it into six equal slices.  Squeeze the excess moisture from it, using paper towels to absorb the moisture as you gently apply pressure.
2) Mix together the sauce ingredients in a shallow dish.
3) Marinate the tofu for at least ten minutes, flipping it as necessary to ensure that both sides get to soak up the juice.
4) Add a small amount of sesame oil to a medium frying pan and heat it over medium high heat.  Meanwhile, boil the water to cook your spaghetti.
5) While the noodles are boiling, saute your tofu for a few minutes on each side, making sure that it is    heated through and nicely browned.  Transfer to a plate and cover to keep warm.
6) Drain your noodles and return them to the pot.  Pour the marinade over the noodles and return them to a medium high heat.  Stir until all of the liquid is absorbed.  (Sometimes at this point I add a little more oil, or soy sauce, or chili paste...It just depends on how I think it's all shaping up.)

So that's the basics.  I will sometimes julienne a few carrots and bell peppers and add mung bean sprouts at the last minute for a quick saute to toss on top of the noodles.  Other times I steam some soy beans and just use those instead of tofu for my protein element (a favorite for Kris), and then other times I'll add some green onion and a passel of steamed broccoli and call it good. Cilantro pairs well with it too.  I don't think you can go too wrong with this concept, so do what your family likes.